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1
Combine sugar and 1/2 cup butter in bowl.
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2
Beat on medium speed, scraping bowl often, until creamy.
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3
Add egg, mascarpone cheese and almond flavoring; continue beating until well mixed.
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4
Add flour, baking powder and salt; beat at low speed until well mixed.
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5
Divide dough in half.
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6
Shape each into disk; flatten slightly.
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7
Wrap each half in plastic food wrap.
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8
Refrigerate 2 hours or until firm.
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9
Heat oven to 375F.
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10
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
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11
Cut with 1 3/4-inch cookie cutter.
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12
Cut a 3/4-inch shape from center of half of cookies.
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13
Place 1 inch apart onto ungreased cookie sheets.
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14
Sprinkle cookies with cut-out center with sugar.
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15
Bake 6-8 minutes or until edges begin to brown.
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16
Transfer to cooling rack.
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17
Cool completely.
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18
Place whipping cream in 1-quart saucepan.
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19
Cook over low heat until bubbles form around outside edge.
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20
Remove from heat; stir in chocolate and 2 tablespoons butter until smooth.
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21
Pour into small bowl; place small bowl into larger bowl of ice water.
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22
Stir occasionally 15 minutes or until slightly thickened.
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23
Remove bowl from ice water.
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24
Spoon about 1 teaspoon filling onto bottom side of cookies without cut-outs.
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25
Top with cookie with cut-out center, sugar-side up.
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26
Let stand until filling is set.
